Reviewed: Feb. 4, 2003

Very Good! I recently made a turkey - something that I almost never cook - and decided to make giblet gravy to go with it. I am a package gravy gal and have never made gravy from scratch - I do cook quite a bit but gravy has always been something I left to someone else. This recipe was easy and very delicious. I did not chop up the giblets after they were cooked to put them back into the gravy however. I just made the broth from them. I did use more of the turkey drippings and less chicken broth - this turkey was very juicy and the drippings made the gravy richer than the chicken broth would have. This recipe is a keeper and I will definately make this gravy with every turkey. Thanks.

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24 users found this review helpful

Reviewer:

MOJO1

Cooking Level: Intermediate

Reviewed: Dec. 7, 2002

This gravy recipe needs more cornstarch added, especially if you don't like your gravy to end up like liquid soup on your taters. Other then that it is a great recipe!

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10 users found this review helpful

Reviewer:

SAVANNAH2

Cooking Level: Intermediate

Reviewed: Dec. 1, 2002

very tasty and easy to make. It will be my "every year" gravy recipe.

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3 users found this review helpful

Reviewer:

VOSSNER

Cooking Level: Intermediate

Living In: Richmond, Texas, USA

Reviewed: Nov. 29, 2002

The taste of this recipe was great and reminded me a lot of my grandmother's. I did have to add more cornstarch than the recipe called for (4 tablespoons) and still it was a tad thinner than I am used to

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3 users found this review helpful

Reviewer:

ZBALES

Cooking Level: Intermediate

Reviewed: Nov. 23, 2002

Just a helpful hint. Instead of cornstarch, try melting 1-2 sticks of margarine in a pan, and gradually add flour till you reach your preferred thickness. Then just add to the broth. This will way out all the worries of it being to thick or to thin. Aside from this, the recipe is wonderful.

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76 users found this review helpful

Reviewer:

JMM529

Reviewed: Nov. 23, 2001

Phenomenal! This had an intense and wonderful flavor, even BEFORE I added the drippings from the turkey. And once I added those (from an applewood-smoked turkey cooked in a water smoker, with a basting sauce that included Pepsi-Cola of all things), it was one of the best gravies I've ever made.

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25 users found this review helpful

Reviewer:

ComputerUp

Cooking Level: Expert

Reviewed: Dec. 30, 2000

First time I had to make giblet gravy. I had to add more corn starch than the recipe called for since my family is used to thicker gravy. And the chopped egg whites weirded out some of my family so I think I'll just use the yolks next time. Came out really flavorful though, and will use it again.

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3 users found this review helpful

Reviewer:

TINY POEM

Reviewed: Dec. 26, 2000

I fixed this recipe on Thanksgiving and my father loved it! I didn't fix a turkey so I purchased a package of chicken gizzards and used those. My other guests said that it doesn't look like gravy they are use to but they equally enjoyed it. Next time, though, I will probably use a little more water and water it down like real gravy.

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3 users found this review helpful

Reviewer:

ELEUBANK

Reviewed: Nov. 25, 2000

This recipe was chunkier than the giblet gravy I'm used to. Next time I would not cut up the meat and add it back, and I would not add the egg yolks, only the whites. We had to add extra corn starch to get it to thicken too, maybe it is supposed to be thin gravy?

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16 users found this review helpful